Mini Cheesecake Lollipops

Mini Cheesecake Lollipops
150 lollipops or 50 servings, 3 lollipops each


Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened 2 lb. -
sugar 10.6 oz. 1-1/2 cups
vanilla paste 1 oz. 2 Tbsp.
salt - 1/4 tsp.
heavy cream 12 fl oz 1-1/2 cups
mascarpone 8 oz. 1 cup
BAKER'S Bittersweet Chocolate 1 lb. 16 squares
sprinkles 7 oz. 2 cups


BEAT cream cheese, sugar, vanilla paste and salt with mixer fitted with paddle attachment 1 min. or until well blended.

BEAT cream and mascarpone with mixer fitted with wire whip attachment on high speed until stiff peaks form. Fold into cream cheese mixture until well blended.

SPOON cream cheese mixture into pastry bag fitted with 1/2-inch plain tip. Pipe into 1/2-oz. mounds on parchment paper-lined half-sheet pan. Smooth tops with moistened finger. Freeze 1 hour or until firm.

MELT chocolate as directed on package. Insert lollipop stick into bottom of each cheesecake mound. Dip in chocolate; gently shake off excess chocolate. Dip mounds in sprinkles. Refrigerate until ready to serve.

Kraft Kitchens Tips

Special Extra
For added color, dip in a variety of colored sprinkles.
Make Ahead
Uncoated pops can be stored in freezer up to 1 week before coating with the melted chocolate and sprinkles.
Omit sprinkles. Once the bittersweet chocolate coating is firm, drizzle cheesecakes with melted BAKER'S White Chocolate. Let stand until firm.
Average Rating 5  (1)
Rated  by a cook on 10/7/2011